By michelle s
Toast the whole-grain bread slice until it is golden brown and crispy. You can use a toaster or toaster oven for this step.
In a small saucepan, bring water to a simmer (not a rapid boil). Crack the egg into a small bowl or cup.
Create a gentle vortex in the water by stirring it with a spoon, then gently slide the egg from the cup into the center of the vortex to poach. Cook the egg for about 3-4 minutes until the white is set but the yolk is still runny.
Remove the poached egg with a slotted spoon and let it drain on a paper towel to remove excess water.
Spread the mashed avocado evenly over the toasted bread, covering the surface.
Top the avocado toast with the halved cherry tomatoes.
Carefully place the poached egg on top of the tomatoes and crushed avocado.
Season with salt and black pepper to taste.
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This Breakfast Brunch Vegetarian recipe is ready in 20 minutes and features whole-grain bread, ripe avocado, mashed, large egg and other delicious ingredients. Contains 320 calories total.
Toast the whole-grain bread slice until it is golden brown and crispy. You can use a toaster or toaster oven for this step.
In a small saucepan, bring water to a simmer (not a rapid boil). Crack the egg into a small bowl or cup.
Create a gentle vortex in the water by stirring it with a spoon, then gently slide the egg from the cup into the center of the vortex to poach. Cook the egg for about 3-4 minutes until the white is set but the yolk is still runny.
Remove the poached egg with a slotted spoon and let it drain on a paper towel to remove excess water.
Spread the mashed avocado evenly over the toasted bread, covering the surface.
Top the avocado toast with the halved cherry tomatoes.
Carefully place the poached egg on top of the tomatoes and crushed avocado.
Season with salt and black pepper to taste.
Calories per Serving: 320
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